Smoking 2-4lb flat briskets

Discussion in 'Beef' started by jamien, Jun 18, 2016.

  1. jamien

    jamien Newbie

    I will be smoking brisket tomorrow for Father's Day, and this will be my first time trying brisket.  The brisket I bought was an 8 lb flat, but the butcher cut it into 24 lb pieces.  I plan to smoke at about 225 degrees, does that sound about right?  If that's the case, how long would you anticipate it would take?  After doing some research, I was thinking that I'd wrap it in foil when it hits about 150 degrees.  Any suggestions on times and process would be greatly appreciated!
  2. uncle eddie

    uncle eddie Smoking Fanatic SMF Premier Member

    I am not a brisket expert, and I normally do a whole brisket (flat and tip) and not just the flat, but I normally wrap the brisket at the stall temp around 170F +/-.  

    My last (whole) brisket was 48 minutes/pound for a 10.5 chunk-o-beef.  Your 4-pound pieces should go much quicker.
  3. Figure on 1 to 1.5 hour a pound at 250 degrees.  I found wrapping in butcher paper on the stall is best (160-180).  Then back on till it hits internal of 200, pull it off.  let it cool for 30mins and then put it in a roaster/oven/or cooler till the internal gets down to 145ish.  then serve it up.

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